Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers-Reference-Cited by-同舟云学术

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Published:2009-06 Issue:5 Volume:42 Page:971-976
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sáyago-Ayerdi S.G.,Brenes A.,Goñi I.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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